Olli Salumeria makes artisanal slow-cured meats based on original 160-year-old family recipes that were handed down to 4th generation Italian Salumiere, Oliviero "Olli" Colmignoli. Their products are made with pork from heritage-breed pigs, pasture raised on family-owned sustainable farms. Good salumi is directly affected by the quality of the pork, and Olli Salumeria goes to great lengths to obtain the best heritage-breed (Berkshire and Mangalitsa) pigs available in the USA. The pigs are humanely pasture-raised on family farms (never confined to pens or crates), and are fed all-vegetarian feeds (antibiotic-free and never fed animal by-products). The pigs are grown to mature age and weight for increased flavor (about 8 months vs. industry standard 5-6 months). These farmer partners put a lot of care and attention into the way they raise their pigs, making an exceptional product for your table. Available in five varieties:

Perfect balance of salt - seasoned well, meaty in consistency with not too much marbling of fat

By Doomfrom Utahon Sep 09, 2016

This is what you are looking for.

When I want a true salami, I buy one or two of these. Slice them thin, and for me with cheese and fruit, or rarely simply alone. Of the salamis I try, I can't get these out of my mind as the salamis with which I compare all other.

By Karenlinnfrom Englewood, Floridaon Aug 18, 2016

Constant Cravings

We order several of the Olli Salumeria Calabrese about every 4 weeks. There are no comparisons if you crave artisan spicy salami that is totally different from other products. We keep this on hand to serve alongside cheeses, and fruits when serving wine. It is our constant craving.

By Doomfrom U.S.on Oct 15, 2015

Perfect.

This is what I know of salami and love from the meats. If there is better out there, I almost don't want to know. Between having a thin wallet, at least compared to want, and some other reasons... I can barely keep from ordering these by the... well... case?
I have decided, after great consideration, that, for the West, Salami and cheese are our most potent forms of umami. Well, at least as I understand things. And these are some of the finest forms of it I have found.

By Mrtjbvfrom Virginiaon Mar 06, 2015

Singular

I've only had the Norcino, but it was sufficient to show that it was made by true craftsmen. Really superb.

By silver eaglefrom Raleigh, NCon Jan 15, 2015

Super Salame

excellent flavor for afficianados of dry flavorful products

By Olgafrom SPD, ILon Dec 28, 2014

Utterly awesome

Absolutely love it! I got Napoli. You can feel the love with which is made. Dry with a touch of black pepper inside, the perfect combination. I used it in an antipasto trail and was gone in seconds! I appreciate the fact that it is gluten free.

By Jacquefrom californiaon Aug 25, 2014

molisana

Excellent not too spicy and not to hard, wonderful on a cheese plate, it went 1st

By Compdocfrom Denveron Aug 09, 2014

Very inconsistant quality

I ordered one of each, and was surprised at the large difference in quality between them. For instance, the Calabrese was no hotter or spicier than the Norcino. The Molisana had very little pepper. One of them had an after taste of ammonia that was very unpleasant, and instead of a nice white mold growing on the outside, one of them had turned grey. The Toscano was very good, however, and I liked the Napoli, and the Norcino wasn't bad.

By Denisefrom San Jose, CAon Mar 29, 2014

Toscano Fennel Pollen - BEST EVER

This salami will ruin you on all others! It's the best ever. It's my husband's favorite and he's a salami lover. I'm not a big fan of salami, but I love this one too!